The radishes are back for their annual autumn encore. For fall, there is a whole new repertoire of flavors to enjoy with radishes. Think heartier salads and stews and pairings with other root vegetables!

Here, potatoes and garlic pair with radishes to make a tasty side dish for fall grilling. Imagine this with pork tenderloin, grilled brats, or a nice bison steak!

Roasted Potato and Radish Salad

from Five and Spice


  • 1 bunch radishes*
  • about 8-10 small potatoes
  • olive oil
  • salt and pepper
  • 2-3 Tbs. thick plain yogurt (Greek style)
  • the juice from half a lemon (about a Tbs. or a little more)
  • 2 cloves of garlic, finely minced or pounded to a paste with a mortar and pestle
  • 1 Tbs. olive oil
  • a couple pinches of minced chives, optional


  1. Preheat your oven to 425F.  Wash the potatoes and cut them into fairly thick slices (around a quarter-inch thick, I’d say).  Toss them with olive oil and a sprinkling of salt and pepper and lay them out in a single layer on a baking sheet.  Roast them for about 10 minutes, then flip them.
  2. In the meantime, wash the radishes, remove their stems and tips and cut them into quarters.  Toss the radishes with olive oil and salt and pepper as well.  After the potatoes have roasted for 20 minutes, push them over to the side of the baking sheet and add the radishes to the baking sheet.  Roast for about another 20 minutes, stirring occasionally until the potatoes and radishes are getting brown and crispy on the outside.
  3. Remove from the oven and allow to cool until they’re just a bit warmer than room temperature.  In a small bowl, whisk together the yogurt, lemon juice, garlic, and 1 Tbs. olive oil,  Add a sprinkling of  salt and pepper to taste and the chives if using, then toss the dressing with the potatoes and radishes and serve.  Serves about 4.

* Don’t throw away those green leafy tops either! They’re super rich in calcium and also give you protein, vitamins A, C, and K, and magnesium. They’re good for your blood pressure, anemia, immunity, and tey have anti-inflammatory, antimicrobial, and anti-bacterial properties. The links below include a recipe for pesto and tips on using them in smoothies!

Roasted Root Vegetables with Miso Glaze

Radish Truffle Butter

Braised Radishes with Shallots and Bacon

Spicy Soy Kale Salad (with Radishes)

Risotto with Radishes, Kale, and Lemon

Radish Leaf Pesto

Using Radish Leaves in Green Smoothies

Beet, Squash, and Radish Moroccan Stew

Print Friendly, PDF & Email